Turkey Pot Pie & Stuffing Crust

November 15, 2022 Amanda Plott

Looking for ideas on what to do with your leftover turkey this year? Well, look no further! This Turkey Pot Pie & Stuffing Crust is here to save the day - and the leftovers! The filling for this pot pie starts off with some of the usual suspects; cooked turkey, onion, celery, and more veg! I used some frozen veggies since I don’t yet have Thanksgiving leftovers, but fresh could work too if you' do have leftovers from the big meal of the year.

Season this entire thing through and you’re golden. This whole thing is topped off with a stuffing crust. Okay - it’s not stuffing, it would technically be dressing since it’s not being stuffed into anything here. Anyway! This too you’ll want to be sure is properly season, and you’ll want to do it BEFORE you put the raw egg in it. With a quick bake in the oven, that’s all there is to this Turkey Pot Pie & Stuffing Crust!…

Bacon, Egg & Cheese Breakfast Fries

November 12, 2022 Amanda Plott

Sometimes you just need something fun and easy for breakfast. These Bacon, Egg & Cheese Breakfast Fries take all the best parts of breakfast and put them together over fries. Think of it like a loaded up pile of hash browns with all the fixins. We’re talking ooey gooey cheesy scrambled eggs topped off with bacon, all atop some hot and crisp waffle fries.

So how is it ‘good for you’? Well, everything in moderation - you know? Sometimes you have give yourself a little bit of wiggle room. One of the things I did though, was to use a low sodium center cut bacon in place of standard. Other than that, the American cheese is surprisingly lower in calorie than a nice slice of cheddar, and it melts better!…

2 Ingredient Peanut Butter & Nutella Cookie Cups

November 6, 2022 Amanda Plott

It just doesn’t get any more simple than this when it comes to cookies, folks. These 2 Ingredient Peanut Butter & Nutella Cookie Cups are the easiest cookies I’ve ever put together. And they’re super tasty too! When starting these cookie cups off, I picked up some refrigerated peanut butter cookie dough that was pre-made so that there was less fuss on my end.

After that, they were baked, shaped into cookie cups, and then filled with hazelnut spread. You can eat these warm, or directly out of the fridge for a nice cool sweet bite since they can be stored in the fridge for a few days after being made. They’re a great grab-and-go snack to have on hand…

Breakfast Waffledilla

November 3, 2022 Amanda Plott

Look, I don’t know - I love my waffle maker and I am always trying to come up with new and fun ways to use it that aren’t just standard waffles. This Breakfast Waffledilla is definitely that. It combines all the best parts of a breakfast quesadilla and stuffs it into waffle form. That’s right, this is full of bacon, egg, and cheese goodness and only takes a few minutes of hands on time.

I added some jalapeños to mine, but some fresh pico would be another good addition. There were really only a few things I could do to this to keep it lightened up, and that mostly involved the tortillas. I went with a low carb whole wheat tortilla that’s only 45 calories for one tortilla. I also went with a low sodium center cut bacon, because no one can ever tell the difference!…

Giant Pizza Roll

October 31, 2022 Amanda Plott

This Giant Pizza Roll is crazy easy to make and is a super simple way to get creative with your pizza. It’s as simple as rolling out some pizza dough, par baking it, topping it with your favorite pizza toppings and then cutting and rolling it up into a giant pizza roll. It definitely is a fun, new, interesting way to get to nom on some pizza!

Really and truly, it doesn’t get much easier than this. You could go with whatever pizza dough you fancy, but I just grabbed a tube of refrigerated dough to keep it simple today. I also kept it really simple with standard pepperoni and cheese, but you could add your favorites in like sliced olives, mushrooms, or any other pizza toppers…

Clear Pumpkin Pie

October 28, 2022 Amanda Plott

Let’s face it. Pumpkin pie can be a little boring. I saw this idea for a clear lemon meringue pie a while back and I started to wonder if you could do the same thing with a pumpkin pie. So, here we are giving it a shot! For the original lemon version, they used lemon extract - so what do we do to make up for that since pumpkin extract is fairly rare? Well, we use pumpkin pie extract and a dollop of pumpkin puree!

This pie uses a homemade crust too, which you could swap for a sore bought one to save time if you wanted but I promise the homemade crust is easy enough to make and only takes a few ingredients and a couple of minutes of hands on time…